Asian Glazed Chicken and Stir Fry Vegetables

Asian Glazed Chicken and Stir Fry Vegetables

3 tablespoons cornstarch
1 can (14 1/2 ounce) Chicken Broth
1/3 cup honey
1/4 cup cider vinegar
2 tablespoons soy sauce
1/8 teaspoon crushed red pepper
4 boneless chicken breast halves
1 cup thinly sliced carrots
1 can (8 ounce) sliced water chestnuts, drained
2 cups snow peas
4 cups hot cooked rice, cooked without salt

Mix cornstarch, broth, vinegar, honey, soy sauce and pepper in cup
until smooth. Cook chicken in nonstick skillet until browned. Add
cornstarch mixture, carrots and water chestnuts. Cook until mixture
boils and thickens, stirring. Cover and cook over low heat 5 minutes or
until done. Stir in peas. Serve with rice. Makes 4 servings